How to make Swiss Cheese and Yak Milk?
Ingredients
Cheese Salt, Pasteurized Cow milk, Propioni bacteria, Starter culture, Vegetarian Rennet, Water
Not Applicable
Fermentation Agent
Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus helveticus, Propionibacterium freudenreichii sbsp. shermani, Streptococcus salivarius sbsp thermophilus
Not Applicable
Things you need
Cheese Press, Cheesecloth, Knife, Large pot, Wire whisk
Not Applicable
Preparation Time
3- 4 hours
Not Applicable
Aging time
2 - 4 weeks
Not Available
Refrigeration Temperature
Shelf Life
1 Month
Not Available